Keto Traditional Bakewell Tart
Indulge in the delightful flavors of a classic dessert with a low-carb twist in this Keto Traditional Bakewell Tart recipe. Combining the buttery richness of almond flour with the subtle hint of coconut flour, this keto-friendly pastry forms a perfectly crisp crust, topped with a layer of sugar-free raspberry jam. The frangipane filling is the star of the show, blending fluffy almond flour, creamy unsalted butter, and a dash of fragrant almond extract, enhanced by a sprinkle of flaked almonds. Perfectly golden and irresistibly moist, this tart is not only gluten-free but also refined sugar-free, making it ideal for those following a keto or low-carb lifestyle. With just 30 minutes of prep and 40 minutes of baking, you'll create an elegant dessert that’s perfect for dinner parties, afternoon tea, or as a guilt-free indulgence any day of the week.
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Recipe Information
Ingredients
- 160 g Almond flour
- 20 g Coconut flour
- 50 g Erythritol sweetener (granulated)
- 80 g Unsalted butter (cold, cubed)
- 1 large Egg yolk
- 1 tbsp Cold water
- 120 g Sugar-free raspberry jam
- 100 g Unsalted butter (softened)
- 80 g Erythritol sweetener (powdered)
- 2 large Eggs
- 100 g Almond flour
- 1 tsp Almond extract
- 20 g Flaked almonds
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart tin with removable base and set it aside.
In a mixing bowl, combine almond flour, coconut flour, and granulated erythritol. Add the cold cubed butter and rub it into the flour using your fingers until the mixture resembles breadcrumbs.
Add the egg yolk and cold water, mixing until the dough comes together. Press the dough into the tart tin evenly, covering the base and sides. Prick the base with a fork and chill in the refrigerator for 15 minutes.
Place a sheet of parchment paper over the chilled crust and fill with baking weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights, and bake for another 5-7 minutes until lightly golden. Let the crust cool completely.
Spread the sugar-free raspberry jam evenly over the cooled crust, creating a thin layer.
To make the frangipane filling, beat the softened butter and powdered erythritol together until light and fluffy. Beat in the eggs one at a time, then mix in almond flour and almond extract until smooth.
Spread the frangipane mixture evenly over the jam layer in the tart shell. Smooth the surface with a spatula, then sprinkle flaked almonds over the top.
Bake the tart in the preheated oven for 25-30 minutes, or until the frangipane is set and lightly golden. Remove from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Slice into 8 servings and enjoy your keto-friendly Bakewell tart!
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 316% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 12.9 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 792 mg | 61% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
